Abalone paella Spanish long grain rice, turmeric for color ( instead of saffron) olive oil, onions, garlic, tomatoes, and a variety of proteins like sausage, clam and our special abalone (seafood) or a combination. The dish is seasoned with paprika and garlic salt. Turmeric gives it a distinctive color. Cooked in a wide, shallow pan, paella develops a flavorful socarrat (crispy bottom layer). Simmered the unopen canned abalone for 30. This is thee secret method to pressure cook the canned abalone and make it tender. Let the canned abalone cool down and open, save the abalone broth for cooking the rice later. Sauté onion, diced carrot, diced tomatoes and sausage with dry white wine with bay leaves. Season with pepper and garlic salt, lemon juice, onion powder and smoke paprika. Use a wide pan and add rice and all the sauté ingredients. Add all the abalone broth into the pan with desired amount of water. Cook for 20 minutes. Water Rule : Make this recipe with 3 cups of stock( with abalone juice) for 1.5 cups rice Sauté onion, mussels and abalone for 2 minutes with dry white wine with bay leaves. Season with pepper and garlic salt, lemon juice, onion powder and smoke paprika. Set aside. Top all the seafood to the wide pan, cook for another 2 minutes. There you have a mouth watering abalone seafood paella.
Adding this Asian seafood delicacy abalone to your favorite paella.
Abalone seafood paella with mussel, shrimp, spicy sausage
Making abalone paella with mussel, shrimp, and spicy Italian sausage can be a delicious combination. Here's a general recipe to guide you:
Ingredients:
- Abalone (canned abalone clear broth)
- Mussels
- Shrimp
- Spicy Italian sausage (sliced)
- long grain rice
- Onion (diced)
- Garlic (minced)
- Bell peppers (diced)
- Tomatoes (diced)
- Clam Juice or (Chicken or vegetable broth )
- Saffron threads (optional, for color and flavor)
- Paprika
- Salt and pepper
- Olive oil
- Fresh parsley (chopped, for garnish)
- Bay leaves
Instructions:
1. Heat olive oil in a large, deep pan or paella pan over medium heat.
2. Add the sliced spicy Italian sausage to the pan and cook until browned. Remove from the pan and set aside.
3. In the same pan, add diced onion, minced garlic, and diced bell peppers, bay leaves and white wine. Sauté until the vegetables are tender.
4. Add the diced tomatoes and cook until they release their juices.
5. Stir in the long grain rice and cook for a few minutes to lightly toast it.
6. Pour in the clam juice (chicken or vegetable broth) saffron threads (if using), and a pinch of paprika. Season with salt and pepper to taste.
7. Reduce the heat to low and let the mixture simmer for about 15-20 minutes, or until the rice is almost cooked.
8. Nestle the sliced abalone, mussels, shrimp, and cooked spicy Italian sausage into the rice mixture, distributing them evenly.
9. Cover the pan and continue cooking for another 5-10 minutes, or until the seafood is cooked through and the rice is tender. Be careful not to overcook the seafood.
10. Remove from heat and let it rest for a few minutes before serving.
11. Garnish with freshly chopped parsley and serve hot.